Ingredients
- 2 litres water
- 3 Tbsp roasted barley grains (or more to taste)
Instructions
Option 1: TEA BAG VERSION
- Boil the water in a kettle (pot) until rapidly boiling.
- Remove the kettle from the heat then add the roasted barley tea bag.
- Brew it for about 10 mins.
- Squeeze out the tea bag using tongs, to get the last drop of essence. Discard the tea bag.
- Cool it down (you can submerge the kettle in cold water to make this process quicker)
- Transfer the tea into a jug then refrigerate until needed.
Option 2: LOOSE ROASTED BARLEY GRAINS VERSION
- Boil the water in a kettle or pot until rapidly boiling.
- Add the roasted barley (in a tea strainer container if you have one) then boil further 5 mins on low to medium low heat.
- Remove the kettle from the heat and remove the roasted barley from the kettle. (If tea strainer container isn't used, you will have to use a strainer to sieve the grains.)
- Cool the tea down then transfer it into a jug.
- Refrigerate until needed.
Notes
Recipe adapted by My Korean Kitchen.
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